INGREDIENTS
1/2 lb
Little neck clams
1/8 lb
Bay scallops
2
bottles Clam
1 1/2 lb
Dungeness crab, cooked
1/2 lb
Fleshed white fish fillets, firm
1/4 lb
Mussels
1/4 lb
Shrimp
1/4 lb
Squid
2
Bay leaves
1
Fennel, bulb
5 cloves
Garlic
1/2
Onion
1/4 cup
Parsley
2 tbsp
Sweet basil
2
sprigs Thyme, fresh
1 can
Tomatoes
2 qt
Cioppino sauce
1 can
Tomato sauce
3 dashes
Worcester sauce
1
Black pepper, Freshly ground
1/2 tbsp
Brown sugar
1
Kosher salt
1
Red peppers
3 tbsp
Olive oil, extra virgin
1 tbsp
Butter, unsalted
1/4 cup
White wine